Chiles En Nogada (Poblanos Stuffed With Picadillo And Walnut Sauce)

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   1. Heat oil in large pan over medium heat; add onion and saute

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   2. Add garlic & saute a couple of minutes more.

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   3. Add pork; cook and crumble to brown

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   4. Add tomatoes & simmer, uncovered, 8 minutes

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   5. Add fruits, olives, almonds, raisins, capers and seasonings

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   6. Cook about 5 minutes or until fruits are tender but not mushy

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   1. Make a small lengthwise slit on the side of each chile

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   2. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet

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   3. Place under broiler about 3 minutes or until they begin to blister and blacken

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    4. Turn chiles and broil 3 minutes or until blackened all over

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    5. Place in a plastic bag to steam 5 minutes; remove skin

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    6. Before serving, stuff chiles with warm filling

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    1. In blender or food processor, blend all ingredients except heavy cream until very smooth. Whip heavy cream and fold into walnut mixture (Do not overmix; sauce consistency shuld be slightly runny).

No additional tips available.